Growth characteristics of Candida kefyr and two strains of Lactococcus lactis subsp. lactis isolated from Zimbabwean naturally fermented milk

International Journal of Food Microbiology

Volumn 70, Issue 1-2, 2001, Pages 11-19

  Gadaga, Tendekayi H ^a   Mutukumira, Anthony N ^a   Narvhus, Judith A ^b  

^a UNIVERSITY OF ZIMBABWE   (Zimbabwe)

^b NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

Author keywords

Fermented milk; Flavour compounds; Lactic acid bacteria; Starter cultures; Yeast

Indexed keywords

ACETALDEHYDE; CARBOHYDRATE; FORMALDEHYDE; GLUCOSE; LACTIC ACID; LACTOSE; VOLATILE AGENT;

ARTICLE; BACTERIAL GROWTH; CANDIDA KEFYR; FERMENTATION; FLAVOR; FUNGUS GROWTH; LACTOCOCCUS LACTIS; MICROFLORA; MILK; NONHUMAN; PH; TEMPERATURE; YEAST;

ANIMALS; CANDIDA; CARBON DIOXIDE; COLONY COUNT, MICROBIAL; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; LACTOCOCCUS LACTIS; LACTOSE; MILK; TEMPERATURE; TIME FACTORS; VOLATILIZATION; ZIMBABWE;

CANDIDA; KLUYVEROMYCES MARXIANUS; LACTOCOCCUS; LACTOCOCCUS LACTIS SUBSP. LACTIS;

EID: 0035934985     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(01)00501-3     Document Type: Article

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